Old School Hefeweizen

Yeast starter: 1.6l with 153g light DME (make 2 days prior)
Mash schedule per Schneider Weisse original (Stan Hieronymous), & Dr. Nicole Shriner, MSU:
Mash in @ 95F (35°C); helps break down β-glucan.
Step to 113F (45°C); hold 10 mins; ferulic acid rest.
Step to 122F (52°C); hold 10 mins; protein rest.
Step to 147F (64°C); hold 5 min; β- amylase active.
Pull 1/3rd decoction:

1. Heat to 152F (67C), hold 10 min; α-amylase active.
   
2. Heat to 158F (70C), hold 20 min;
   
3. Heat to 203F (95C), hold 5 min (develops melanoidins)
   Return decoction to mash, aim to settle at 167F (75C); for mash-out (denature enzyme activity).
   N.B. Increase pre-boil volume for a 90 minute boil to reduce DMS.
   Acidify with lactic during boil (or on cooling?) to pH 5.0 for fermentation.
   Draw off 750 ml wort for 'speise' at bottling (1/2 batch).
   Build with Magnum at 60 min, Mittlefruh @ 10 min.
   Cool & pitch yeast at 61-63F (16-17C); allow to rise to 71-73F (22C) for diacetyl rest.
   Bottle half with 'spiese' and condition 7 days @ 70F (21C) and 14 days @ 50F (10C). Keg and carbonate half to 3.5 vols CO2.